Source: dLife

This is a creamy soup of mexican squash and cilantro sour cream.

Servings

1 cooking spray
1 large onion , chopped
2 medium garlic cloves , minced
3 tbsp white all purpose flour
3 Squash, chayote, fresh, 5 3/4" , peeled, pitted, sliced
6 cup low sodium vegetable broth
0.5 cup cold water
1 pinch salt
1 pinch black pepper
1 pinch fresh cilantro , finely chopped

Cilantro Sour Cream
0.33 cup fat free sour cream
1 tbsp fresh cilantro , finely chopped
0.25 cup fat free milk

1 Grease a large pot with cooking spray and heat over medium heat. Cook onion and garlic 5 minutes or until tender.
2 Whisk in flour and cook over medium heat for 2 minutes, stirring constantly.
3 Mix in squash and 2 cups of broth and bring to a boil. Lower heat, place lid over pot, and let simmer for 15 to 20 minutes or until squash is soft.
4 Using a food processor or blender, puree mixture until there are no lumps.
5 Mix in the rest of the stock and water and sprinkle with salt and pepper. Soup can be served chilled or warm.
6 When ready to serve, top with cilantro sour cream and cilantro.
Cilantro Sour Cream
1 Whisk together sour cream, cilantro, and milk.
2 Add desired amount of milk depending on how thick or thin you like this.

Chayote squash can be found in most supermarkets or Mexican markets. It is green in color and has a delicate flavor. Substitute summer squash or zucchini if you can not find Chayote.